All this talk and detective work on turkey and goose had me corresponding with the Obi-Wan Gourmands, Nigel Greening, proprietor of Felton Road, Central Otago, New Zealand www.feltonroad.com
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With Christmas only weeks away it’s high time to make the appropriate preparations for the year’s most important lunch or Christmas Eve dinner, depending on where you live and local tradition.
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These suggestions are purely personal and what we will be enjoying at the Wandering Palate Christmas table, although you are most welcome to follow the recommendations, or drop me a line if you need advice on your selection or sourcing.
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Our Cambodia correspondent, Darren Gall, says all this talk of the duck run has him craving for canard as he shares his personal adoration and gourmand experiences. A jar of Nonya Curry is heading for Darren and we expect his next installment will add to the global ‘Duck Run’ migration.
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Our Wandering Palate Cambodia correspondent, Darren Gall, says all this talk of duck has him craving for canard as he shares his personal adoration and gourmand experiences. A jar of Nonya Curry is heading for Darren and we expect his next installment will add to the global ‘Duck Run’ migration.
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It is the peak of the season for Brown Turkish Figs, having purchased them twice at Jason’s, Tanglin Mall, Singapore at the excellent price, relative to quality and distance they need to travel, of S$4.50 for a packet of 4 large figs.
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For some 15 years or more, I have been receiving a magazine from the Economic & Commercial Office at the Embassy of Spain called “Spain Gourmet Tour”. They have diligently ensured that it arrived at my address in Australian and subsequently Hong Kong and then Singapore, as Nomadic as we are.
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There was a time and not that long ago; Singaporeans ate nothing but firm, meaty and flavoursome kampung chicken. That is the French breed of chicken acquiring the name kampung (or kampong), with its orange feathers and black head, commonplace roaming around Malay villages - a true free-range, happy chook. [caption id="attachment_4600" align="alignnone" width="513" caption="Malaysian Kumpung Hen - Free Range"][/caption]
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From a lost play by Eubulos, (c.405 BC - c.335 BC)
‘For sensible men I prepare only three kraters (large vase used to mix wine): one for health (which they drink first), the second for love and pleasure, and the third for sleep. After the third one is drained, wise men go home.

The fourth krater is not mine any more - it belongs to bad behaviour; the fifth is for shouting; the sixth is for rudeness and insults; the seventh is for fights; the eighth is for breaking the furniture; the ninth is for depression; the tenth is for madness and unconsciousness.’

The Wandering Palate - Curtis Marsh
With nearly 30 years experience in the hospitality, wine and media industries, Curtis Marsh is one of the most erudite, passionate and truly independent wine writer, commentator and presenter in Asia.

"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read.

But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defence of the new.”

As uttered by the vitriolic restaurant critic Anton Ego, in the film “Ratatouille”, after his epiphany.